#SundaySupper #BeatTheHeat Gazpacho

July 15, 2012

When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill. It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach. As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten. This has definitely made it to the list of summer staples!

P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup. Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.